2 cloves garlic, minced
2 c. chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
2 c. chopped celery
1 c. julienned carrots
4 c. canned chicken broth or broth made with bullion
salt & pepper to taste
1/4 tsp. hot pepper sauce
1/4 tsp. soy sauce
6 oz spinach, rinsed
1 c. egg noodles
1/2 ob. skinless, boneless chicken breast halves, cut into bite-sized pieces
Heat oil in a lg. soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery and carrot. Saute onions until translucent and all veggies have been tossed through with hot oil. Add stock and season with salt and pepper. If using hot sauce and soy sauce, add now. Bring soup to a simmer and let simmer over low heat for about 40 minutes or so.
Add spinach and cover pot. (Don't worry, it will cook down). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Cook for 5 more minutes. Makes 5 servings.
